Barley soup with ham Recipe

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Barley soup with ham

Artist:	_	Yield:	5
Categories:	Ham, Pork, Soups & Stews	Rating:	0
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Ingredients:

3	tbsp	Vegetable oil
1		Onion, chopped
2		Garlic cloves, chopped
2		Carrots, diced
2		Ribs celery, diced
3/4	cup	Pearl barley
6	cup	Chicken broth
1	small	Imported bay leaf
1/4	tsp	Ground allspice
1/2	cup	Diced smoked ham
3	tbsp	Unsalted butter
1/3	lbs	Fresh mushrooms, trimmed and
		-chopped
3	tsp	Lemon juice
1	tbsp	Fresh parsley leaves, minced

Procedures:

1	Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
2	Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
3	Add the celery and stir-cok for a minute.
4	Add the barley, broth, bay leaf, and allspice.
5	Bring to the boil, skimming the top of the soup as necessary.
6	Simmer, covered, for about one hour, or until the barley is tender.
7	(the soup may be prepared in advance to this point).
8	Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
9	Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes.
10	Stir in the parsley.
11	Add the mushroom mixture to the soup and simmer for 5 minutes longer.
12	Discard the bay leaf.
13	Season the soup with salt and freshly- ground pepper to taste.
14	Ladle into warmed bowls and serve immediately.
15	Makes 5 servings.
16	[washington post jan 11, 1989]